- 8 tablespoons unsalted butter
- 1 cup maple syrup
- 3 pounds butternut squash, peeled and cubed
- 4 Fuji apples, peeled, cored, and cubed
- 8 cups chicken broth
- 1 cup apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon ground sage
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon freshly ground nutmeg
- ½ cup heavy cream, for garnish
I love butternut squash soup. The color and texture of this soup is so rich that every time I make it, I feel like dipping my brush into it to paint with it. The addition of apples and apple cider vinegar gives the soup a wonderful sweet-and-sour flavor that my students always find unique.
- In a soup pot over medium heat, melt the butter with the maple syrup. Add the squash and sauté for 15 minutes.
- Add the apples, broth, vinegar, salt, sage, and spices. Bring to a boil. Reduce heat, cover, and simmer until apples are tender, about 30 minutes.
- Let cool slightly, then purée in batches in a blender or food processor until smooth. Return the purée to the pot and heat gently, but do not allow to boil.
- When ready to serve, ladle into soup plates. Garnish each serving with a drizzle of heavy cream.